Reviews and Recipes!

*I was not paid for this review! I received this product free of charge in exchange for my honest opinion!*

I live in central Texas, and right now we are out of our drought season and everything is nice and green. I love watering the yard on the weekends, but for the longest time I've been doing it with a average garden hose with my finger over the end. After a while, this can get pretty tiring, not to mention time-consuming! When I had the opportunity to review this awesome garden hose nozzle, I nearly tripped over myself to go order it.

The high quality nozzle has a nice plastic grip that is very comfortable and fits in the hand perfectly. I can definitely spend long periods of time holding it! It came with a small pack of replacement washers in case a leak ever develops. I think that is very convenient since it's very annoying to use a sprayer that sprays you more than whatever you're watering. The nozzle also came with two quick connects to easily attach to any hose. They were very easy to use, you just popped one on the base of the nozzle and then simply screwed it on to the en of the hose. It was very simple, and sealed very nicely with no leakage whatsoever.

The nozzle was very easy to use, even my six year old son could handle it! You can easily adjust it for a variety of settings between a nice fine mist spray to a strong jet stream. To adjust, you turn a piece right below the yip of the nozzle. It is very easy to find the perfect setting you may desire. My son had a blast playing with the different settings, and I had fun playing with it too once i got it away from him!
I must say, this is the nicest, highest quality garden hose nozzle that I have ever used! The comfort and ease of use is incredible! My grass is definitely going to be a lot greener this season because I'm really looking forward to using this every weekend! I can't wait to wash the cars with it too!
If you would like an awesome garden hose nozzle too, you can get one here:
http://www.amazon.com/Garden-Hose-Nozzle-Gardener-Satisfaction/dp/B016PU3MMQ/ref=sr_1_1?ie=UTF8

Cook the pasta according to the directions on package.In large saucepan, heat the oil.Saute the pepper, onion, garlic and seasonings in oil until vegetables are tender.Add the shrimp.Cook and stir for 2-3 more minutes or until heated through.Toss the pasta in with the shrimp mixture.Sprinkle with the parmesan cheese and enjoy!

In a large bowl, combine the sugar, coconut, almonds and milk.Shape into 1" balls.Layer on a cookie sheet and refrigerate until firm, about 20 minutes.Melt the chocolate chips and shortening in the microwave.Stir until smooth.Dip the balls into the chocolate, allowing the excess to drip off.Place on waxed paper and let stand until set.​Store in an airtight container.

Preheat oven to 400 degrees.Grease a muffin tin or line with cupcake liners.In medium bowl, stir together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt.Cut in the butter until mixture resembles coarse crumbs.In another bowl, combine the egg and buttermilk.Add egg mixture to flour mixture and stir until just moistened.Spoon half the batter into the prepared muffin tins, filling each 1/3 full.Top with half the streusel topping.Top with the rest of the batter and then the rest of the streusel.Bake for 15-18 minutes or until golden and a toothpick comes clean.Cool in the muffin tin for 5 min, then remove.​Best when served still warm!

Preheat oven to 375 degrees.Grease and flour the bottoms of two 9" layer pans.Melt 1/3 cup of the chocolate morsels in microwave.In small bowl, combine the graham cracker crumbs and melted butter.Stir in the nuts and the 2/3 cup unmelted chocolate morsels. Set aside.In another separate bowl, combine the flour, baking soda and salt. Set aside.In another larger bowl, cream the butter and 1-1/2 cups sugar.Add the eggs, one at a time and beat well.Blend in the melted chocolate and vanilla.At low speed, add the flour mixture alternately with the buttermilk, beginning and ending with dry ingredients.Pour evenly into both pans.Sprinkle the graham cracker mixture on top.Bake for 30-40 minutes or until toothpick comes out clean.Cool completely before frosting.

Frosting:Beat the heavy whipping cream with the 2 Tbsp sugar until stiff.Frost the middle, then layer and frost top and sides of cake, keeping layers top-side up.Refrigerate, and serve cold.

Preheat oven to 375 degrees.Dissolve baking soda in boiling water, add molasses and vanilla.Combine brown sugar, flour and Crisco in separate bowl to make crumbs.Pour 1/3 of the liquid mixture into the unbaked pie crust.Add 1/3 of the crumbs.Repeat layering until all of the mixture is used.Bake for 35 minutes.​Serve warm with whipped cream on top for best results.

Preheat oven to 250 degrees.Mix together the popcorn and peanuts in a very large bowl or roasting pan.Keep warm in the oven.Melt butter in a 2 quart saucepan.Stir in the brown sugar, corn syrup and salt.Bring to a roiling broil, stirring constantly.Boil without stirring for 5 minutes.Remove form heat.Stir in baking soda and vanilla.Quickly pour over the warm popcorn mixture, tossing until everything is well coated.Spread out in a shallow baking pan or cookie sheet.Bake for 45 minutes, stirring every 15 minutes.Make sure each piece of popcorn has been moved around on the bottom!Remove from the oven and turn out on a sheet of aluminum foil to cool.Store in a tightly covered container.

Preheat oven to 350 degrees.Cream sugar and margarine.Add eggs and vanilla and beat well.Sift together all the dry ingredients.Add to creamed mixture and beat well.Stir in apples and nuts, blend well.Pour into a 13x9 greased pan.Bake for about 40 minutes until middle is done.

Preheat oven to 350 degrees.Cream together the crisco, sugar, eggs, extracts, and food coloring. In separate bowl, sift together the flour, cinnamon and salt.Alternately add the flour mixture and buttermilk to crisco mixture, mixing well, saving a small portion of buttermilk!Add the vinegar and baking soda to the buttermilk, stir and add to batter and mix well.Pour into desired cake pans.Bake for about 30 minutes, or until toothpick comes out clean.Cool completely before frosting.

Mix sugar, milk and flour in small saucepan.Cook over medium heat until thick as pie filling, stirring constantly.Set in fridge to cool completely.Cream together crisco, butter and vanilla. Add the chilled mixture and whip until as thick as whipped cream.Spread on cake and sprinkle with coconut.To make colored coconut, toss coconut in food coloring until desired color.

About Me

I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!​My blog is about the best things in life - cooking, books, giveaways and reviews of everyday products! ​This is a PR-friendly blog!!